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Bring On The Carbs

Bring On The Carbs

Atkins-schmatkins. These pastas, risottos, breads, rice and noodles can all banish carb's bad rep.
Veronica Phua
Veronica Phua
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The gravy of other Mee Rebus-es are wading pools in comparison to the oceanic depth of flavour found in this rendition by @mymakanplacesg.
At $5.90 nett, it is slightly pricier than what you pay at hawker centres. However, the portion size, quality of toppings (there's even a big piece of crispy fried fish) and the fact that you get to dine in a comfortable, airy venue, justify it. Furthermore, instead of self-service, there are staff to take your orders. The ones we encountered happened to be friendly and attentive too.

Opened on Tanjong Katong Road earlier this year, Bottega is a Italian grocery that doubles up as a casual eatery serving antipasti, pizzas and pastas, as well as Italian beverages including wine.
We dined there last night and for the pizza, we decided to try the "Mantovana" as it features pumpkin cream instead of the usual tomato sauce. Strewn with pieces of soft pancetta and, here's what I think is particularly brilliant, deep fried capers, the combination of flavours is very appealing to me. I just love the bursts of saltiness the capers bring to the pizza, which by the way, consists of a light brown chewy crust that's praiseworthy.
I learned from the young Italian chef on duty that they use Petra 3 flour for their dough. It is a 100% Italian soft wheat blend grown in a responsible, trackable method and is supposedly, free of pesticides and preservatives. In other words, it's healthier. Now that's good news for sure.

I love corn. And when it is in season, I stuff myself on it wherever the opportunity presents itself. This plate of black truffle-smothered, handmade agnolotti at Spago that I had last week, was filled with the last of it. The sweetness of the smooth corn purée within those tender little parcels of pasta could make a grown man (and this grown woman) weep.
Pumpkin is the new seasonal filling for their agnolotti, and that's just been put on the menu. It's another delectable variant I can't wait to sink my teeth in.

If you are a lover of "exotic parts" like I am, you'll "tripe out" on this brand new pasta at Spago. Pun completely intended 😆.
The al dente rigatoni is cooked in a beautifully seasoned tomato-based sauce, which the small, lightly chewy pieces of tripe and tender sweetbreads are completely saturated in as well. So even if you are the squeamish sort, let me assure you - this dish does not have any strong smell or taste. Instead, you'll be busy marveling at how flavourful and delicious it is.

Didn't expect to be captivated by Chicken Perattu Rice the way I was. This deliciously spicy dish with its origins in Kerala, seems similar to Chicken Briyani as the pieces of chicken were cooked in the rice, so the meat was very tender. It was however, the rice that's clearly the star of this show because after we had polished off all the chicken, I kept reaching out to scoop yet more of the amazing, aromatic rice. And this was while I was groaning about how full I was. Guess those deeply-infused-with-spices grains of basmati rice were too irresistible.
Do note there is only one serving size for this and it is good for 2 to 4 people, assuming you're also ordering some naan.

The manager told me the recipe for their signature biscuit had to be adjusted when they opened the Singapore branch of the Yardbird at MBS. By the way, the American company is known as "The Bird Southern" here due to some copyright issues with the name but it seems they are contesting that.
Anyway, our humid weather dictates that the biscuits be made in smaller batches at shorter intervals so they can taste the same as back in the U.S.A.
The kitchen crew's efforts are commendable as these are the best biscuits I've ever had. They look like scones but when you tear into them, the difference is clear - they're more moist within - probably from loads and loads of butterrrrrr. As they're pretty heavy, I felt quite full after eating just one.
A standard order comprises of four biscuits and two little glass jars, one of whipped honey butter and the other, apple cinnamon jam. I took home the remaining two we couldn't finish at lunch. After reheating them in the toaster-oven the next day, they tasted just as good.

What makes the Assam Laksa at Penang Bagus special is that their noodles are brought in from Penang. Unlike most stalls in Singapore that use the easily-available thick beehoon, this imported variety is less "perfect" in appearance but is capable of absorbing the gravy better. Which makes every mouthful much more flavourful.
Speaking of the "assam" gravy, the one here is not mouth-puckeringly sour (well, not on the day I was there anyway). So that's good news for some and not-so-good for others depending on your personal preference (I was happy enough with it myself). Also, once the fine pieces of fall-apart sardine are stirred in, the gravy thickens into a full-bodied consistency which is lovely. I was pleased that they're really generous with the garnish of pineapple, cucumber, lettuce and onions too.

I enjoyed this Penang Char Kway Teow a lot. It came with plenty of "wok hei" and had just the right amount of spicy kick.
Such "shiok-ness" made it hard to not hoover up the entire plate. But we had ordered an Assam Laksa and a Penang Prawn Mee as well to share, and I needed tummy space to try everything.
I'll be getting this again for sure when I return.

B U R P P L E E A T U P
Had a great time here with the Burpple Tastemakers last night. Owner and coffee-and-food-extraordinaire Pav filled our bellies (and then some) with thirteen items from his new menu.
That man sure has a knack for creating audacious flavours. Take this Pulled Pork Kolo Mee for instance. What a bowlful of yumminess! Topped with a poached egg, the huge serving had juicy pieces of pulled pork and bouncy strands of egg noodles tossed in a light yet appetising sauce. Make sure to mix in the kickass Vietnamese chilli paste and salty ikan bilis evenly and the shiok-o-metre goes up, up, up!

I'd heard from @singaporeliciouz (a friend on Instagram) some time ago that the meatball pasta at Dempsey Cookhouse & Bar is superb. However, I only got around to trying it last Sunday for brunch because I'm usually distracted by their other items. She's absolutely right though - it is delicious.
The large rings of rigatoni were cooked to al dente perfection and had absorbed the mildly spicy tomato sauce as well. Large in size, the well-seasoned and chunkily-minced meatballs were juicy and a bit firm to the bite.
There's absolutely nothing to fault about this pasta, which probably explains its popularity. So even though Dempsey Cookhouse & Bar has just rolled out several new dishes, this stays put on their menu.

When a meal begins on a simple but exquisite note of housemade sourdough and parsley butter, you know the rest of it is going to be more than alright.
The interesting thing is the flavour of their butter changes as it depends on what Chef Ivan Brehm gets his hands on, and how the produce inspires him.

Have the Vongole Genovese at @ristoranteluka for lunch and it is $14++ due to their grand opening promotion. Have it for dinner and it's $18++. Still very good value as far as I'm concerned because the clams taste fresh and that housemade basil pesto is terrific. Almost invisible to the naked eye is the finely grated Parmesan cheese. It's the final touch by the chef before the dish exits the kitchen. I do like how it enriches the fragrant pesto slightly.

About Veronica Phua
Veronica Phua

Veronica Phua

5002 Reviews  89725 Followers

Can't cook to save my life but boy, can I eat! 😄 (I pay for all my meals unless otherwise stated)

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